VegetableKale
Kale
Kale is a cool-season leafy green that thrives in zones 2 through 11, growing 12 to 18 inches tall with loose, upright, wavy-edged leaves that never form a head. Unlike its relative cabbage, kale's open leaf structure and tender texture make it remarkably cold-hardy, actually improving in flavor after the first fall frost. This is a low-maintenance annual that demands full sun and moderate water, rewarding gardeners with nutritious harvests across an unusually wide hardiness range.
Photo © True Leaf Market
Growing Conditions
USDA Zone
2-11
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam With Consistent Moisture
Growth Stats
18 in
Height
18 in
Width
Spacing
18
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
2-11
Size
18in H x 18in W
Growth
—
Care
Moderate
Hover over chart points for details
Highlights
Kale's loose, upright leaves distinguish it from cabbage and other brassicas, and the foliage's color deepens and sweetens after exposure to cold temperatures. It thrives in fall gardens where most vegetables fade, and it tolerates both the extreme cold of zone 2 winters and the subtropical warmth of zone 11 growing seasons. The plant stays compact at 12 to 18 inches, fitting easily into small gardens or containers, while remaining remarkably low-maintenance once established.
Common Uses
Kale is harvested for its nutritious, edible leaves, which are typically eaten cooked or raw. The leaves' wavy texture and tender quality make them suitable for everything from hearty braises and soups to fresh salads and smoothies. Its cool-season excellence means kale becomes particularly flavorful and tender in fall and spring menus, when other greens have bolted or faded.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Transplant Outdoors
Transplant seedlings into the garden in early spring or, preferably, in late summer for a fall harvest. Space plants 12 to 18 inches apart to allow adequate room for growth.
Harvesting
Begin harvesting kale leaves once the plant has reached a usable size, picking individual leaves or cutting entire plants as needed. Leaves reach their peak flavor and quality after exposure to fall frost, so time your main harvest for late autumn through winter in mild climates or early spring in colder regions.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Bloom Time
Rarely Flowers
Scientific Classification
Brassica oleracea
Family
Brassicaceae
Genus
Brassica
Native Status
L48 (I)PR (I)CAN (W)GL (W)
History & Origin
“Kale belongs to Brassica oleracea, the same species that gave rise to cabbage, broccoli, and cauliflower through centuries of selective breeding. The acephala group, to which kale belongs, is distinguished by its headless growth habit, with loose leaves that never compact into a dense head. The name itself derives from the Greek word 'acephala,' meaning without a head, reflecting how different this plant is from its domesticated cousins.”